Key Responsibilities: Prepare, cook, and present dishes within your section to the highest standard Assist the Sous Chef and Head Chef with menu development and daily specials Ensure mise en place is completed before service and maintain a clean, organized station Monitor stock and control wastage while ensuring freshness and quality of all ingredients Maintain high standards of hygiene, health, and safety in the kitchen Train and mentor junior staff and apprentices within your section Communicate effectively with other sections and front-of-house teams to ensure smooth service Follow all kitchen procedures and food safety regulations Monday to Friday (Apply online only) Must have Chef Whites